Author: Alexis Touchet
For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its...
Author: Ardie A. Davis
Author: Sara Foster
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in...
Author: Lillian Chou
Author: Edward Mendoza
Author: Jessica Strand
Author: Lillian Chou
Author: Melissa Roberts-Matar
The MOST delicious chilled soup I have ever had, this is from Nadsa De Monteiro of Elephant Walk, a French Cambodian Restaurant in the Boston area.
Author: Karen in MA
Author: James Boyce
Make and share this Grilled Balsamic and Grapefruit Glazed Salmon recipe from Food.com.
Author: Charlotte J
Author: Amy Auburn
Author: Kris Wessel
Author: Karen DeMasco
Mmmmm, yummy! The fruits and dressing can be prepared a day ahead; the salad arranged, covered, and refrigerated up to 6 hours in advance; and the dressing added at the last minute. This recipe is Southwestern,...
Author: Sharon123